Page 137 - ServSafe E-Book

Partial Cooking during Preparation

If partially cooking meat, seafood, poultry,

or eggs, or dishes containing these items:

 NEVER cook the food longer than 60 minutes

during initial cooking

 Cool the food immediately after initial cooking

 Freeze or refrigerate the food after cooling it

o If refrigerating, hold it at 41˚F (5˚C) or lower and

store it away from ready-to-eat food

 Heat the food to its required minimum internal

temperature before selling or serving it

 Cool the food if it will not be served

immediately or held for service

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